In a food processor fitted with a dough blade, process the flour, baking powder, and salt.
Cut the butter into tablespoon-sized chunks and sprinkle them on top of the flour mixture. Pulse until you have a crumbly mixture. Gently pulse in the almonds.
Add the eggs, milk, maple syrup, and extract and process until the dough comes together. Add more flour by the tablespoon if too sticky.
Turn the dough out onto a lightly floured surface, sprinkle the top with flour, and pat it down a little. Using your hands (or a rolling pin), form it into a big circle that’s about ¾-inch thick.
Cut the dough into triangles as you would a pizza and carefully transfer them to an ungreased baking sheet. If there are any remaining scraps, press them together and cut more shapes until it’s all been used.
Brush the top of the dough with a little milk and then push several raspberries onto the top of each scone.
Bake for 15 - 18 minutes, or until golden brown. Serve warm or at room temperature.